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Dai Y, Yu L, Ao J, Wang R. Analyzing the differences and correlations between key metabolites and dominant microorganisms in different regions of Daqu based on off-target metabolomics and high-throughput sequencing. Heliyon 2024; 10:e36944. [PMID: 39286152 PMCID: PMC11402928 DOI: 10.1016/j.heliyon.2024.e36944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 08/19/2024] [Accepted: 08/25/2024] [Indexed: 09/19/2024] Open
Abstract
Daqu is usually produced in an open environment, which makes its quality unstable. The microbial community of Daqu largely determines its quality. Therefore, in order to improve the fermentation characteristics of Daqu, samples were collected from Jinsha County (MT1), Xishui County (MT2), and Maotai Town (MT3) in Guizhou Province to explore the microbial diversity of Daqu and its impact on Daqu's metabolites.Off-target metabolomics was used to detect metabolites, and high-throughput sequencing was used to detect microorganisms. Metabolomics results revealed that MT1 and MT2 had the highest relative fatty acid content, whereas MT3 had the highest organooxygen compound content. Principal component analysis and partial least squares discriminant analysis revealed significant differences in the metabolites among the three groups, followed by the identification of 33 differential metabolites (key metabolites) filtered using the criteria of variable importance in projection >1 and p < 0.001. According to the microbiological results, Proteobacteria was the dominant bacteria phylum in three samples. Gammaproteobacteria was the dominant class in MT1(26.84 %) and MT2(36.54 %), MT3 is Alphaproteobacteria(25.66 %). And Caulobacteraceae was the dominant family per the abundance analysis, MTI was 24.32 %, MT2 and MT3 were 33.71 % and 24.40 % respectively. Three samples dominant fungi phylum were Ascomycota, and dominant fungi family were Thermoascaceae. Pseudomonas showed a significant positive connection with various fatty acyls, according to correlation analyses between dominant microorganisms (genus level) and key metabolites. Fatty acyls and Thermomyces showed a positive correlation, but Thermoascus had the reverse relation. These findings offer a theoretical framework for future studies on the impact of metabolites on Baijiu quality during fermentation.
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Affiliation(s)
- Yijie Dai
- School of Biology and Environmental Engineering, Guiyang University, Guiyang, 550005, China
- Key Laboratory for Critical Degradation Technologies of Pesticide Residues in Superior Agricultural Products, Guiyang University, Guiyang, 550005, China
| | - Lei Yu
- Key Laboratory for Critical Degradation Technologies of Pesticide Residues in Superior Agricultural Products, Guiyang University, Guiyang, 550005, China
| | - Jintao Ao
- School of Biology and Environmental Engineering, Guiyang University, Guiyang, 550005, China
| | - Rui Wang
- Key Laboratory for Critical Degradation Technologies of Pesticide Residues in Superior Agricultural Products, Guiyang University, Guiyang, 550005, China
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Tamada Y, Asai T, Kubodera T, Akashi T, Fukusaki E, Shimma S. Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing. Biosci Biotechnol Biochem 2024; 88:445-452. [PMID: 38326278 DOI: 10.1093/bbb/zbae002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Accepted: 01/02/2024] [Indexed: 02/09/2024]
Abstract
Hakutsurunishiki is a sake rice cultivar bred using Yamadabo (seed parent) and Wataribune 2 (pollen parent), equivalent to a Yamadanishiki sibling. This study evaluated the structural characteristics of the Hakutsurunishiki rice grain that contribute to the brewing characteristics of daiginjo-shu, via a comparison with Yamadanishiki. Hakutsurunishiki brown rice was a little heavy and had a large white core. Observing a cross-section of white rice after soaking revealed that the rice grain structure of Hakutsurunishiki was different from that of Yamadanishiki. Hakutsurunishiki white rice showed fewer voids than Yamadanishiki, promoting a slower water absorption rate. Glucose distribution in rice koji obtained by mass spectrometry imaging showed that Hakutsurunishiki rice koji, like Yamadanishiki, is tsuki-haze type, suggesting that its grain structure is suitable for making rice koji for daiginjo-shu. With these observations, we were able to clarify the structural characteristics of Hakutsurunishiki rice grain.
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Affiliation(s)
- Yoshihiro Tamada
- H akutsuru Sake Brewing Co., Ltd., Kobe, Hyogo, Japan
- Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan
| | - Takuya Asai
- H akutsuru Sake Brewing Co., Ltd., Kobe, Hyogo, Japan
| | | | | | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan
- Osaka University Shimadzu Omics Innovation Research Laboratory, Osaka University, Suita, Osaka, Japan
- Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Osaka, Japan
| | - Shuichi Shimma
- Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan
- Osaka University Shimadzu Omics Innovation Research Laboratory, Osaka University, Suita, Osaka, Japan
- Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Osaka, Japan
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Piriyaprasath K, Kakihara Y, Kurahashi A, Taiyoji M, Kodaira K, Aihara K, Hasegawa M, Yamamura K, Okamoto K. Preventive Roles of Rice- koji Extracts and Ergothioneine on Anxiety- and Pain-like Responses under Psychophysical Stress Conditions in Male Mice. Nutrients 2023; 15:3989. [PMID: 37764773 PMCID: PMC10535605 DOI: 10.3390/nu15183989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 09/07/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
This study determined the effect of daily administration of Rice-koji on anxiety and nociception in mice subjected to repeated forced swim stress (FST). In a parallel experiment, it was determined whether ergothioneine (EGT) contained in Rice-koji displayed similar effects. Anxiety and nociception were assessed behaviorally using multiple procedures. c-Fos and FosB immunoreactivities were quantified to assess the effect of both treatments on neural responses in the paraventricular nucleus of the hypothalamus (PVN), nucleus raphe magnus (NRM), and lumbar spinal dorsal horn (DH). FST increased anxiety- and pain-like behaviors in the hindpaw. Rice-koji or EGT significantly prevented these behaviors after FST. In the absence of formalin, both treatments prevented decreased FosB expressions in the PVN after FST, while no effect was seen in the NRM and DH. In the presence of formalin, both treatments prevented changes in c-Fos and FosB expressions in all areas in FST mice. Further, in vitro experiments using SH-SY5Y cells were conducted. Rice-koji and EGT did not affect cell viability but changed the level of brain-derived neurotrophic factor. In conclusion, Rice-koji could reduce anxiety and pain associated with psychophysical stress, possibly mediated by the modulatory effects of EGT on neural functions in the brain.
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Affiliation(s)
- Kajita Piriyaprasath
- Division of Oral Physiology, Faculty of Dentistry, Niigata University Graduate School of Medical and Dental Sciences, Niigata 951-8514, Japan or (K.P.); (M.H.); (K.Y.)
- Department of Restorative Dentistry, Faculty of Dentistry, Naresuan University, Phitsanulok 650000, Thailand
| | - Yoshito Kakihara
- Division of Dental Pharmacology, Faculty of Dentistry, Niigata University Graduate School of Medical and Dental Sciences, Niigata 951-8514, Japan;
- Sakeology Center, Niigata University, Niigata 951-8514, Japan
| | - Atsushi Kurahashi
- Hakkaisan Brewery Co., Ltd., Minamiuonuma, Niigata 949-7112, Japan; (A.K.); (K.K.)
| | - Mayumi Taiyoji
- Food Research Center, Niigata Agricultural Research Institute, Kamo 959-1381, Japan; (M.T.); (K.A.)
| | - Kazuya Kodaira
- Hakkaisan Brewery Co., Ltd., Minamiuonuma, Niigata 949-7112, Japan; (A.K.); (K.K.)
| | - Kotaro Aihara
- Food Research Center, Niigata Agricultural Research Institute, Kamo 959-1381, Japan; (M.T.); (K.A.)
| | - Mana Hasegawa
- Division of Oral Physiology, Faculty of Dentistry, Niigata University Graduate School of Medical and Dental Sciences, Niigata 951-8514, Japan or (K.P.); (M.H.); (K.Y.)
- Division of General Dentistry and Dental Clinical Education Unit, Faculty of Dentistry, Niigata University Graduate School of Medical and Dental Sciences, Niigata 951-8514, Japan
| | - Kensuke Yamamura
- Division of Oral Physiology, Faculty of Dentistry, Niigata University Graduate School of Medical and Dental Sciences, Niigata 951-8514, Japan or (K.P.); (M.H.); (K.Y.)
| | - Keiichiro Okamoto
- Division of Oral Physiology, Faculty of Dentistry, Niigata University Graduate School of Medical and Dental Sciences, Niigata 951-8514, Japan or (K.P.); (M.H.); (K.Y.)
- Sakeology Center, Niigata University, Niigata 951-8514, Japan
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MIYAMOTO T, NISHIDA I, OHTAKE N, HIRATA D. Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality. Cereal Chem 2022. [DOI: 10.1002/cche.10603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Takuji MIYAMOTO
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Ikuhisa NISHIDA
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Norikuni OHTAKE
- Graduate School of Science and TechnologyNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Dai HIRATA
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
- Graduate School of Science and TechnologyNiigata UniversityIkarashi, Niigata950‐2181Japan
- Niigata Sake Brewers AssociationNiigata951‐8116Japan
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Lee H, Lee S, Kyung S, Ryu J, Kang S, Park M, Lee C. Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study. Metabolites 2021; 11:524. [PMID: 34436465 PMCID: PMC8398186 DOI: 10.3390/metabo11080524] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 07/30/2021] [Accepted: 08/04/2021] [Indexed: 12/23/2022] Open
Abstract
Rice koji, used as a starter for maximizing fermentation benefits, produces versatile end products depending on the inoculum microbes used. Here, we performed metabolite profiling to compare rice koji fermented with two important filamentous fungus, Aspergillus oryzae and A. cristatus, during 8 days. The multivariate analyses showed distinct patterns of primary and secondary metabolites in the two kojis. The rice koji fermented with A. oryzae (RAO) showed increased α-glucosidase activity and higher contents of sugar derivatives than the one fermented with A. cristatus (RAC). RAC showed enhanced β-glucosidase activity and increased contents of flavonoids and lysophospholipids, compared to RAO. Overall, at the final fermentation stage (8 days), the antioxidant activities and anti-aging effects were higher in RAC than in RAO, corresponding to the increased metabolites such as flavonoids and auroglaucin derivatives in RAC. This comparative metabolomic approach can be applied in production optimization and quality control analyses of koji products.
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Affiliation(s)
- Hyunji Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; (H.L.); (S.L.)
| | - Sunmin Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; (H.L.); (S.L.)
| | - Seoyeon Kyung
- COSMAX BTI R&I Center, Pangyo inno Valley E, 255 Pangyo-ro, Bundang-gu, Seongnam-si 13486, Korea; (S.K.); (J.R.); (S.K.); (M.P.)
| | - Jeoungjin Ryu
- COSMAX BTI R&I Center, Pangyo inno Valley E, 255 Pangyo-ro, Bundang-gu, Seongnam-si 13486, Korea; (S.K.); (J.R.); (S.K.); (M.P.)
| | - Seunghyun Kang
- COSMAX BTI R&I Center, Pangyo inno Valley E, 255 Pangyo-ro, Bundang-gu, Seongnam-si 13486, Korea; (S.K.); (J.R.); (S.K.); (M.P.)
| | - Myeongsam Park
- COSMAX BTI R&I Center, Pangyo inno Valley E, 255 Pangyo-ro, Bundang-gu, Seongnam-si 13486, Korea; (S.K.); (J.R.); (S.K.); (M.P.)
| | - Choonghwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; (H.L.); (S.L.)
- Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul 05029, Korea
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